Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup mascarpone cheese
- 1 cup fresh blueberries (or frozen)
- 1 cup brown sugar
- ¾ cup rolled oats
- ½ teaspoon cinnamon
- ¾ cup chopped nuts (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or non-stick spray.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set it aside.
- In another large bowl, cream together the softened butter and granulated sugar until light and fluffy. This should take about 3-4 minutes.
- Add eggs one at a time, mixing well after each addition. Then add vanilla and mascarpone cheese, blending until smooth.
- Gradually add the dry ingredients to the wet mixture, combining until just incorporated. Fold in the blueberries gently.
- In a separate bowl, mix brown sugar, oats, and cinnamon together for the crumb topping. Add chopped nuts if desired.
- Pour half of the cake batter into the prepared pan. Sprinkle half of the crumb mixture over it. Pour the remaining batter on top and finish with the rest of the crumb topping.
- Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean. Let it cool slightly before serving.
- Prep Time: 15
- Cook Time: 50
Nutrition
- Calories: 350
- Fat: 18g
- Carbohydrates: 42g
- Protein: 5g